2. Beat butter, sugar and vanilla with a wooden spoon and stir until dough comes together

3. Cut dough in half. Roll each piece of dough out between 2 sheets of baking paper (this stops sticking to the bench during hot summer) to 1cm thick. Place in freezer 10 minutes to firm slightly.

4. Use 5cm star cutter (dip in flour to prevent sticking) to cut dough into shapes. Sprinkle top with a little extra caster sugar, then place shapes onto lines baking trays and freeze for 30 minutes until firm. Press dough together and repeat using all the dough.

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